Shigeki Tanaka Knives: Mastering Both Single-Bevel and Double-Bevel Craft
In the world of handmade Japanese knives, true versatility is rare. Many blacksmiths dedicate their careers to mastering either single-bevel or double-bevel knives—but not both. Shigeki Tanaka is different.
Recognized as a Japanese master blacksmith from Echizen, Tanaka-san has earned global respect for forging exceptional single-bevel and double-bevel knives using steels like Aogami Super, SG2, Blue Steel, and White Steel — each chosen for precision, durability, and real-world cutting performance.
Who Is Shigeki Tanaka?
Shigeki Tanaka is a second-generation blacksmith based in Echizen, Fukui Prefecture, one of Japan’s most historically significant knife-making regions. Trained from a young age in traditional forging methods, Tanaka-san built his foundation under the demanding standards of Echizen craftsmanship — where consistency, sharpness, and durability are non-negotiable.
Over decades of forging, Tanaka-san has become known not only for his technical ability but for his deep understanding of steel behavior, heat treatment, and grind geometry. His knives are used by:
- Professional chefs in Japanese and Western kitchens
- Sushi chefs requiring surgical precision
- Knife enthusiasts seeking authentic artisan work
- Home cooks ready to invest in lifelong tools
Echizen’s 700-Year Legacy and Tanaka-san’s Place Within It
Echizen’s knife-making history spans more than 700 years, originally supplying sickles and farming tools before evolving into kitchen cutlery. This legacy emphasizes:
- Functional performance over ornamentation
- Durability through precise heat treatment
- Techniques passed down through generations
Shigeki Tanaka operates firmly within this lineage while embracing modern steels and evolving user needs. His workshop blends traditional hammer forging with modern precision controls, allowing him to produce knives that honor the past while excelling in today’s kitchens.
What Makes Shigeki Tanaka Knives Special?
Mastery of Both Single-Bevel and Double-Bevel Knives
Most blacksmiths specialize in one or the other. Tanaka-san excels at both.
Single-bevel knives — such as yanagiba, deba, and usuba — require extreme precision in asymmetry, ura (hollow grind), and edge alignment. These knives are unforgiving and demand years of focused practice.
Double-bevel knives — like gyuto, santoku, and bunka — require balance, toughness, and edge stability for varied cutting techniques.
Tanaka-san’s ability to forge both styles at a high level speaks to his rare technical range and deep understanding of blade dynamics.
Steel Expertise: Aogami Super, SG2, Blue Steel, and White Steel
Shigeki Tanaka knives stand out not just for geometry and grind, but for his steel expertise. Tanaka-san works with a range of premium steels chosen to match performance goals with cutting tasks:
- Aogami Super (Blue Steel Super): Highly responsive, with excellent edge retention and fine grain.
- SG2: Powdered steel combining hardness with corrosion resistance — ideal for chefs.
- Aogami (Blue Steel): Classic carbon steel with balanced sharpness.
- Shirogami (White Steel): Ultra-pure carbon steel known for ease of sharpening.
Each steel choice reflects Tanaka-san’s thoughtful approach to performance, matching material properties to cutting tasks rather than following trends.
Forging Philosophy: Performance Before Hype
Unlike mass-market brands, Tanaka-san does not chase trends or excessive decoration. His knives prioritize:
- Cutting feel
- Edge stability
- Sharpenability
- Long-term performance
This philosophy results in knives that may appear understated — but deliver exceptional results on the cutting board.
Single-Bevel vs Double-Bevel: Why Tanaka-san’s Skill Matters
Understanding the difference between single- and double-bevel knives is key to appreciating Tanaka-san’s mastery.
Single-Bevel Knives
- Designed for highly specialized tasks
- Require extreme forging accuracy
- Offer unmatched precision for fish and vegetable work
Double-Bevel Knives
- Versatile and adaptable
- Used across cuisines
- Require balance between sharpness and toughness
A blacksmith who can excel at both demonstrates a complete command of Japanese knife craftsmanship — from grind geometry to steel control.
Who Are Shigeki Tanaka Knives Best For?
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Shigeki Tanaka knives are ideal for:
- Professional chefs seeking performance-driven tools
- Japanese knife enthusiasts who value authentic craftsmanship
- Collectors looking for knives made by a living master
- Dedicated home cooks ready to elevate their cutting experience
These knives reward good technique and proper care, offering a level of feedback and precision that mass-produced knives cannot match.
Caring for a Shigeki Tanaka Knife
To protect your investment and preserve edge life:
- Hand wash and dry immediately
- Use a saya or knife guard
- Sharpen on quality whetstones
- Avoid bones and frozen foods
- For SG2 knives, periodic light polishing maintains shine
With proper care, a Shigeki Tanaka knife will improve with age, developing character and performance over time.
Why Buy Shigeki Tanaka Knives from Hasu-Seizo?
At Hasu-Seizo, we curate knives not just for performance — but for story, integrity, and lineage. Our relationship-driven sourcing ensures:
- Authentic, artisan-made knives
- Transparent education and guidance
- Careful selection suited to your needs
We believe in omotenashi — helping you choose the right knife, not just any knife.
Final Thoughts: A Living Master of Japanese Knifemaking
Shigeki Tanaka represents a rare breed of Japanese master blacksmith — one who bridges tradition and modern performance with quiet confidence. Whether you prefer carbon steels like Aogami and White Steel or high-performance SG2 for added corrosion resistance, his knives embody tradition, precision, and performance.
For those seeking handmade Japanese knives that deliver both soul and substance, Shigeki Tanaka knives stand among the finest available today.
